Vampire Breakfast Tamale

Great Griddle Off 2021 Honorable Mention

Recipe by Kaiden Blake

For Tamales:

For Pico:

Soak the corn husks in hot water.
Make tamale masa from a premade mix.
Brown chorizo on the Blackstone until done then added eggs and mix together.
Dry corn husks and pressed tamale mix almost to edges of husk. Add the meat mix and cheese then fold.
Boil a large pot of water and place the tamales inside using a steam basket and boil/steam for 1 hour. Add a little more water to the pot every 10-15 minutes.
While the tamales are cooking, chop the tomato, cilantro, garlic, jalapeno, and onion then mix with some lime juice.
After tamales have cooked for an hour, remove from heat and remove the husk and let them cool for 5 minutes.
Griddle a couple of whole jalapeños to serve with the tamales.
To make this a vampire style tamale - leave griddle on medium high and sprinkle a thin layer of cheese on the griddle and season with the Blackstone Breakfast Blend. Once it has melted, place your tamale on the the cheese. When the cheese gets crispy, fold the cheese over the tamale, remove from heat, and top with Pico and enjoy.

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